My husband and I are going on vacation in a couple of weeks…and we’ll be driving. I always try to take healthy snacks in the car so we won’t be tempted to stop at fast food restaurants. Usually, I bring chips, nuts, and fresh fruit. Instead of our regular chips, I thought I would try making kale chips.
I first heard about kale chips from The Food Physician, one of my foodie friends on Facebook. She loves kale and she was the one who inspired me to first experiment with kale in my Shrimp Pesto with Kale. I think it was the first time I actually even ate kale … and I liked it.
Now kale is old hat in our house. I use it in smoothies, side dishes, main dishes, salads…but these kale chips have eluded me…until tonight.
I just bought some kale over the weekend and actually used it as a base in my Red Quinoa and Tuna Salad Boats for lunch today which actually got me thinking about these kale chips again. So while I was making dinner … because I was roasting vegetables for a Sweet and Spicy Squash Bowl, I said to myself, “o.k. let’s try this.”
Both my hubby and I like spicy foods, so I decided to add some cumin, cayenne pepper and chili powder. I thought they tasted great. My hubby, who usually likes food much hotter than I do say that they were a little too spicy and to make them a little less spicy next time.
Here’s what I did and you can adjust the spices to your taste.
1 bunch kale (I used green curly kale, but Lacinato/Dinosaur kale works as well)
1 tablespoon olive oil + more if necessary
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon sea salt, plus more to taste
Preheat the oven to 375°F. Tear the kale into bite-sized pieces, discarding the tough stems and ribs. Rinse well and drain. Dry, dry, dry them — I used paper towels and also let them sit until leaves were completely dry.
Lightly coat with olive oil — start with 1 tablespoon and add more as necessary (you don’t want to add too much, or the chips will be greasy). Add the cayenne, chili powder, cumin, turmeric and salt, and toss until the leaves are evenly coated with the spices.
Bake for 12-15 minutes, until the leaves are crisp. Serve immediately.